Zwetschgendatschi
Zwetschgendatschi: Bavarian yeast sheet cake with rows of halved plums
When the late-summer Zwetschgen (small, oval damson-type plums) arrive at the markets of Augsburg and Munich, every Bavarian and Swabian kitchen bakes a Datschi on the biggest tray it owns. A thin, soft yeast dough is covered edge to edge with plum halves stood upright in tight, overlapping rows, so the juices run and caramelise as it bakes. It is eaten in the afternoon, cut in squares, with a big spoon of whipped cream. A common mistake is using large round plums, which flood the dough with juice and leave it soggy; the firm, oval Zwetschgen hold their shape. Chef's tip: scatter a thin layer of fine breadcrumbs or ground almonds over the dough before the plums go on to catch the juice.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the yeast dough
For the topping
To serve
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Method
0/5 doneStep 1: Stir the ¾ cup whole milk, lukewarm, ¼ oz dried yeast and a pinch of the 1 ¾ oz sugar and leave 5 minutes until foamy. Add the 12 ½ oz plain flour, the rest of the sugar, 1 pinch salt, 1 egg and 2 ⅛ oz soft butter and knead for 6–8 minutes into a smooth, soft dough. Cover and rise for 45 minutes until doubled.
55 minStep 2: Roll the dough out to fit a buttered 30 × 40 cm baking tray with a little rim and press it into the corners. Sprinkle evenly with the 3 tbsp ground almonds or fine breadcrumbs.
10 minStep 3: Stand the 3 ⅓ lb oval plums (Zwetschgen) on the dough cut side up, tilted, in tight overlapping rows like roof tiles. Pack them closely: they shrink as they bake. Leave to prove for 15 minutes. Heat the oven to 400°F (350°F fan).
20 minStep 4: Bake for 30–35 minutes, until the dough edges are golden and the plums are soft and bubbling at the cut edges.
35 minStep 5: Mix the 3 tbsp sugar and 1 tsp ground cinnamon, sprinkle over the hot cake and dot with the ⅔ oz butter. Cool on the tray, cut into squares and serve with the whipped 1 cup whipping cream.
10 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 32 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zwetschgendatschi take?
- About 115 minutes in total: 80 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk, lukewarm?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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